Haddock in Lemon Butter Sauce
800g (1¾ lb) haddock fillet - skinned
300ml (½ pint) milk
Grated zest and juice of 1 lemon
Salt and freshly ground black pepper
2 tablespoons cornflour
25g (1oz) butter - cubed
1 tablespoon fresh parsley - chopped
Cut the haddock into 4 portions. Poach in the milk, lemon zest and seasoning for 5 minutes. Lift out the fish and reserve the milk. Blend the cornflour with 2 tablespoons cold water, then stir into the poaching liquid. Simmer, stirring, until thick. Whisk in the butter and lemon juice. Put the haddock on serving plates and spoon over the sauce.
Garnish with parsley and serve with vegetables.